Vanilla-Shortbread Sandies

Shaped like sand dollars and starfish, these melt-in-your-mouth cookies remind us of treasures found on childhood beachcombing excursions.

Level:
Moderate

Yield:
24 two-inch cookies

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Ingredients

2 c. all-purpose flour

1 tsp. baking powder

¼ tsp. salt

½ vanilla bean (optional)

1 c. unsalted butter

.67 c. confectioners' sugar

½ c. finely ground pecans

1 tsp. vanilla extract

Directions

Make the dough: In a medium bowl, combine the flour, baking powder, and salt. Scrape seeds from vanilla bean and add to flour mixture. In a large bowl using a mixer set on medium speed, cream the butter and sugar. Add the pecans and vanilla extract and mix until well blended.

Reduce mixer speed to low and add the flour mixture to the butter mixture 1 cup at a time and continue to mix until dough comes together. Place dough on a large sheet of plastic wrap and shape into a rectangle. Between two sheets of plastic wrap, roll out the dough into a 1/2-inch-thick rectangle.

Reduce mixer speed to low and add the flour mixture to the butter mixture 1 cup at a time and continue to mix until dough comes together. Place dough on a large sheet of plastic wrap and shape into a rectangle.

Between two sheets of plastic wrap, roll out the dough into a 1/2-inch-thick rectangle. Transfer cookie dough with plastic wrap to a baking sheet and seal edges with plastic wrap. Refrigerate until chilled — 2 to 3 hours.

Shape the cookies: Unwrap chilled dough. Use a 3-inch star cutter to cut out starfish shapes. Pinch and slightly curl the points. Use a 2 1/2-inch round cutter to make sand-dollar shapes and a teaspoon handle for star impressions.

Bake the cookies: Preheat oven to 350 degrees F. Place cookies on a large, parchment-lined baking sheet about 1 inch apart. Bake until slightly golden around the edges — 20 to 25 minutes. Transfer cookies to wire racks and cool completely. Store in an airtight container for up to 1 week.